Stonehouse Cooks Contest: Recipe 27 Roasted Portobello Mushrooms with Stilton and Asparagus

Contest Rules

Photo due: May 2, 2011
Roasted Portobello Mushrooms with Stilton and Asparagus

2 large Portobello mushrooms cleaned
4 slices Stilton cheese
4 tablespoons capers
24 spears asparagus
Salt and pepper
Grape seed oil
Truffle oil (Truffle oil can be found in most urban large grocery chains, as well as in specialty shops. The earthy, pungent flavour and aroma of truffle oil adds an extra punch to this dish, but can be eliminated if you don’t have it on hand.)

Oil a large baking sheet with grape seed oil. Clean mushrooms and remove stems. Save stems for use later in the week. Slice caps in half so you have 4 large disks. Place Stilton slices on top of the caps. Mound capers over this. Arrange asparagus spears around the mushroom caps. Season and drizzle with truffle oil.

Roast at 350F for about 15 minutes or you can grill on the barbeque for about the same length of time. The cheese should be melted and the mushrooms tender and beginning to sear around the edges.

The mushrooms make a fabulous vegetarian burger.

Serves 4

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